“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

A comparative analysis of key Islamic ity platforms and their debates

How America's individual inventors persisted alongside corporate R&D labs as an important source of inventions. During the nineteenth century, heroic individual inventors such as Thomas Edison and Alexander Graham Bell created entirely new industries while achieving widespread fame. However, by 1927, a New York Times editorial suggested that teams of corporate scientists at General Electric, AT&T, and DuPont had replaced the solitary "garret inventor" as the wellspring of invention. But these inventors never disappeared. In this book, Eric Hintz argues that lesser-known inventors such as Chester Carlson (Xerox photocopier), Samuel Ruben (Duracell batteries), and Earl Tupper (Tupperware) continued to develop important technologies throughout the twentieth century. Moreover, Hintz explains how independent inventors gradually fell from public view as corporate brands increasingly became associated with high-tech innovation. Focusing on the years from 1890 to 1950, Hintz documents how American independent inventors competed (and sometimes partnered) with their corporate rivals, adopted a variety of flexible commercialization strategies, established a series of short-lived professional groups, lobbied for fairer patent laws, and mobilized for two world wars. After 1950, the experiences of independent inventors generally mirrored the patterns of their predecessors, and they continued to be overshadowed during corporate R&D's postwar golden age. The independents enjoyed a resurgence, however, at the turn of the twenty-first century, as Apple's Steve Jobs and Shark Tank's Lori Greiner heralded a new generation of heroic inventor-entrepreneurs. By recovering the stories of a group once considered extinct, Hintz shows that independent inventors have long been—and remain—an important source of new technologies.

Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.